蜜芽传媒

Knockout week is under way, and the second group of eight hopefuls return to take on the competition. Those who show they mean business will earn the right to work in their first professional kitchen.

The amateurs have just one hour and 45 minutes to prepare a dish that diners would happily pay for, a dish they would like to grace their restaurant menu, cookbook or even food truck. Whatever the story, this plate of food must set those competing apart from the pack and deliver a flavour that lasts in the memory.

At the end, three cooks are sent home, leaving the remaining five to face their toughest task yet: a professional lunch service at a five-star hotel in London鈥檚 Mayfair. They are working at Dovetale, a restaurant led by two Michelin-starred chef patron Tom Sellers. Managing service is executive chef Tom Anglesea. Tom trained under some of the best in the industry, including Gordon Ramsay and Nuno Mendes, so this is no walk in the park. Tom expects everything that leaves the kitchen to be on point.

All five live to cook another day, but the competition is ramping up, and nobody will want to leave a bad impression.